"I've prepared this soup for many occasions and always find it a pure delight."

Ingredients

8cups water

3pounds baking potatoes, peeled and diced (about 8 medium)

1 1/2cups chopped onion

1medium jalapeno chilie or 1/4 teaspoon dried red pepper flakes

1teaspoon salt

1/2teaspoon black pepper

1/3cup butter

1/2cup half-and-half

1cup 2% reduced-fat milk

Chopped fresh flat-leaf parsley

Instructions

Bring water to a boil in a Dutch oven. Add potatoes, onions, jalapeno, salt and pepper. Return to a boil.

Reduce the heat, and simmer, uncovered, until potatoes are tender, about 18 minutes.

Remove from the heat. Mash potatoes using a potato masher. For a creamier consistency, puree about 4 cups of the potato mixture in a blender, working in batches and holding the lid down securely. Return the pureed potatoes to pan.

Add butter, cream, and milk; mix well. Season with additional salt and pepper. Top each serving with a small amount of parsley.